Recipe courtesy of Suzanne Levinson
Save Recipe Print
Total:
1 hr
Prep:
15 min
Inactive:
20 min
Cook:
25 min
Yield:
6 servings
Level:
Intermediate
Total:
1 hr
Prep:
15 min
Inactive:
20 min
Cook:
25 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Curry Ketchup:
Honey Mustard Mayo:

Directions

Watch how to make this recipe.

Peel the potatoes, and cut them into batons that are about the length and width of your index finger.

Preheat a deep pot of oil to 325 degrees F.

For the first fry, deep fry potatoes in the oil for 5 to 6 minutes, or until a light golden color. Do not over load fryer. Fry in 3 batches if necessary. Remove the potatoes using a slotted spoon, and allow them to cool to room temperature.

Raise the temperature of the oil to 375 degrees F.

For the second fry, deep-fry the potatoes for 2 minutes, or until crispy. Remove potatoes, and transfer into a colander or bowl. While still hot, salt the potatoes.

Serve with favorite dipping sauce.

Curry Ketchup:

Mix all ingredients together.

Honey Mustard Mayo:

Mix all ingredients together

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